Pesto Time . . .

July begins the many weeks of basil harvesting.
For me, it's for pesto.

To make pesto, is to make a paste.
I've made great pesto without the use of a food processor. This year will be different ! We really have only a couple of recipes that could justify the investment of a food procesoor. And pesto is one of them !
This should be enjoyed with good friends.

Ingredients
3 cups packed fresh basil leaves
3 - 8 cloves garlic (to taste)
1/4 cup pine nuts (I prefer pecans for price and flavor)
2/3 cup extra-virgin olive oil
1/2 cup of Locatelli cheese (This cheese is salty, so use moderation if adding more salt to this recipe.)
Sea salt and freshly ground pepper, to taste (Thanks to our friend, Margo, I use Szechuan pepper corns, now, in everything because I love the zesty lemon flavor.)


Directions
Combine the basil, garlic, and nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

*Serve with anything from A to Z.
A basil pesto is always great with pasta . . . or smeared on garlic bread . . . fish or chicken . . . pizza . . .

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and hand mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.



*It's best to pick your basil prior to its going to seed, as it will be much more tender.

*I often plant basil in flower beds as the dark green background with flowering accents.